摘要
研究了几种不同浓度的保鲜试剂硝酸银、柠檬酸、青霉素和蔗糖组成的配方在非洲菊切花上的应用效果,寻找其保鲜的最佳配方,通过各种指标综合评定,结果为50mg/L硝酸银+150mg/L柠檬酸+100g/L蔗糖对切花保鲜效果最好.
The effect of cut Gerbera preservatives made up of several different content such as AgNO3, citric acid, penicillin and sucrose solution was studied. The study suggested that the best treatment was 50mg AgNO3 +150mg CA +50g sucrose solution +1L water.
出处
《江汉大学学报（自然科学版）》
2004年第3期66-69,共4页
Journal of Jianghan University：Natural Science Edition
基金
武汉市科技攻关计划 (项目编号:2001014)
关键词
非洲菊切花
保鲜剂
保鲜效果
cut Gerbera jamesonii Bolus
preservatives
fresh keeping effect
